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Sweets 05.5.09

Margarita Cupcakes

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margarita cupcake recipe

After an exhaustive (in a good way) search for margarita cupcakes on flickr, I noticed that tons of people were crediting “VCTOTW” as their recipe source, which was a bit perplexing at first. Google came through as always though and quickly helped me decipher the strange code – which turned out to be shorthand for the title “Vegan Cupcakes Take Over the World“.

I’m not a vegan myself, but I did notice that this book happens to have a shiny 5-star rating from over 200 reviewers on Amazon (in addition to great reviews on this particular recipe), and I’m definitely intrigued…

All 4 of the margarita cupcake images pictured here credit VCTOTW as their recipe source (get the recipe below) – but a couple of the bakers that aren’t vegan substituted real butter & milk for the shortening & soymilk. Bottom line – make the recipe work for you – and ENJOY!!

margarita cupcake recipe

Pictured at top: Margarita Cupcakes by LaundryGirlPhotog. Pictured above, clockwise from left: Mucho Margarita Cupcakes by Seitti; Margarita Cupcakes by Crumbs&Pixels; Margarita Cupcake by t.sullivan photography.


Margarita Cupcakes
(from Vegan Cupcakes Take Over the World)

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.


Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it).


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POSTED BY:jenn s.JENNIFER SBRANTI is the Founder and Creative Director of Hostess with the Mostess®, a hip and modern party planning resource.

35 responses to “Margarita Cupcakes”

  1. […] Margarita Cupcakes by Hostess with the Mostess […]

  2. Hi there! I just wanted to let you know that your beautiful cupcake was featured in my latest blog post!
    Thank you for the inspiration!
    Tasha – The Clean Eating Mama

  3. Sam says:

    These sound really good. I might try substituting coconut milk for the soy milk and see what happens!

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  5. […] included some other “Margarita” options for you to try: Margherita Pizza Margarita Pie Margarita Cupcakes Margarita Dip Enjoy, Amigos! /* Filed Under: food, outdoor party, sweets […]

  6. These cupcakes sound awesome & I love the styling too!

  7. […] adapted this recipe for margarita cupcakes from Vegan Cupcakes Take Over the World via the Hostess with the […]

  8. […] favorite things: margaritas & cupcakes! When my friend Alexis mentioned this recipe courtesy of Hostess Blog, I immediately knew I’d want to share it with […]

  9. […] that I have the boxed-based recipe under my belt, I may have to try these. Like this:LikeBe the first to like this post. ← Previous post Next post → Follow […]

  10. MamaSarahCNP says:

    AMAZING is all I have to say. I tinkered with the frosting so I’ll post the changes on my blog soon! Thank you for sharing this. Everyone loved them!

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  14. bianca says:

    yummy made those yesterday, love your site !